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post #1 of 5
Thread Starter 
Richoso1 got me thinking on this so i took his recipe off of lab 2 cut the salt by 1/3rd and kicked up the paparika up by a 1/3rd.
fresh ground butt bout 2#'s in fridge now for a day or too!!!
hope its editable sure does look and smell good

post #2 of 5
Definitely let us know...I still haven't been able to work on my recipe in a long time.
post #3 of 5
Looks Good, Let us know how it turns out...
post #4 of 5
Looks good so far and I was thinking about doing some chorizo myself with thats recipe but I found another in Rytek's book and used that one but I wish I would have used rich's now. Are you going to stuff it in casings or are you going to leave it in patty form.???
post #5 of 5
I used Ryteks recipe last winter and found it way too heavy on the vinegar. I would either cut it back and/or replace it with wine in the future. My last batch was a Leggs mix, and it was quite good.
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